Salting is a fundamental culinary technique that involves the application of salt to enhance the flavor and preservation of food. Salt acts as a natural flavor enhancer, bringing out the inherent tastes of ingredients, while also providing a balance to sweetness and acidity. In addition to flavor enhancement, salting plays a crucial role in food preservation by inhibiting the growth of bacteria and other microorganisms. It can be applied in various forms, including dry salting, brining, and curing, each method offering distinct benefits and effects on texture and taste. Whether used in the seasoning of meats, vegetables, or baked goods, salting is an essential skill that elevates the overall quality of dishes.